Mom's Best Recipes
Recipe

Honey Glazed Ham

A classic baked ham with a sticky honey glaze, warm spices, and just enough tang to keep every bite interesting.

Author By Matt Campbell
4.8
A spiral sliced ham on a serving platter with a shiny honey glaze, caramelized edges, and a small bowl of glaze on the side on a warm kitchen table
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There are two kinds of holiday energy: full-on kitchen chaos and the kind where you want something that basically cooks itself while you pretend you are totally calm. Honey Glazed Ham is firmly in that second category. You warm the ham, paint on a glossy honey glaze that smells like pure comfort, and let the oven do the heavy lifting.

The goal here is a ham that stays juicy inside, gets those crisp, caramelized edges on the outside, and has a glaze that makes you want to swipe the pan with a dinner roll when nobody is looking.

Honey, brown sugar, Dijon mustard, apple cider vinegar, and spices measured and ready on a kitchen countertop

Why It Works

  • Big flavor with basic pantry stuff: honey, brown sugar, mustard, and a little tang turn into a glaze that tastes like you worked harder than you did.
  • Juicy, not dried out: low-and-slow warming time plus a foil tent keeps the ham tender.
  • That sticky lacquer: glazing in stages builds a shiny coat that clings to every slice.
  • Leftovers you actually want: this ham is made for sandwiches, fried rice, breakfast scrambles, and soup.

Pairs Well With

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Storage Tips

Refrigerate: Cool leftover ham, then store in an airtight container for up to 4 days. Keep extra glaze separately if you have it.

Freeze: Slice or cube the ham, wrap well, and freeze for up to 2 months (best quality within 1 to 2 months). Thaw overnight in the fridge.

Reheat without drying out: Warm slices in a covered baking dish with a splash of water, broth, or leftover glaze at 300°F until heated through. Or microwave gently at 50 percent power.

Sliced leftover honey glazed ham stored in a clear airtight container on a refrigerator shelf

Common Questions

What kind of ham should I use?

A fully cooked, bone-in spiral sliced ham is the easiest and stays juicy. A boneless ham also works. If your ham is labeled ready to cook or uncooked, treat it like raw pork and cook to 145°F with a 3 minute rest.

Should the ham be thawed first?

Yes. For the best texture and most even heating, start with a fully thawed ham. Thaw in the fridge (roughly 4 to 6 hours per pound). If it is still a little icy in the center, just plan on extra oven time and lean on the thermometer.

How much ham per person?

For a bone-in ham, plan on about 3/4 pound per person. For boneless, 1/2 pound per person is usually plenty.

How do I keep the glaze from burning?

Glaze burns when the oven is too hot or the ham is exposed too long. Keep the oven at 325°F, tent with foil for most of the bake, and only uncover during the final glazing stage. If the top is browning too fast, loosely cover again.

What temperature is ham done?

For a fully cooked, ready-to-eat ham, you are reheating. Aim for 140°F in the thickest part (not touching bone). Rest 10 to 15 minutes before slicing. For raw or ready-to-cook ham, cook to 145°F with a 3 minute rest.

Can I make the glaze ahead?

Yes. Make the glaze up to 5 days ahead and refrigerate. Warm it gently and whisk it smooth if it separates before brushing.

I love cooking big, dramatic meals, but ham is my favorite kind of impressive because it is secretly low drama. The first time I nailed a honey glaze that actually stuck, I kept opening the oven just to admire it, like it was a new car. Now it is my go-to for family dinners because it buys me time to make the sides, refill drinks, and still show up to the table looking like I had it under control the whole time.